Split Pea Soup

2 medium onions, chopped
2 cloves garlic, minced
3 carrots, diced
3 ribs celery, chopped
2 cups dried split peas
8 cups water
2 medium potatoes, coarsely chopped
1 large bay leaf
1/2 teaspoon celery seed
1 teaspoon dried basil
1 teaspoon dried thyme
1-2 teaspoons liquid smoke
2 teaspoons salt (or to taste)
freshly ground black pepper, to taste

Saute the onions for about 5 minutes until they begin to caramelize. Add the garlic, carrots, and celery and cook for 2 more minutes.

Add the peas to the pot and add 8 cups water. Stir in the potatoes, bay leaf, celery seed, basil, and thyme.

Bring to a boil, cover, and cook over very low heat for 1 1/2 to 2 hours until peas are soft and disintegrate when stirred.

Add the liquid smoke, salt, and pepper. Check the seasoning and add more herbs if necessary. Cook several minutes uncovered to thicken. Serve with warm whole-grain bread.